1 tbsp unsalted butter
1/2 medium onion, finely chopped
1 small clove garlic, finely chopped
1 small carrot, coarsely chopped
1/4 cup french green lentils
1 bay leaf
2 whole canned tomatoes, drained, see, ded, and coar
1 1/2 tsp salt
1/8 tsp freshly ground pepper
2 slices italian bread, cut into 1/4-, inch cubes
1/2 head escarole, cut crosswise into 1, -inch strips
2 tsp extra-virgin olive oil
A Recipe for
Lentil & Escarole Soup - Martha Stewart Liv
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Lentil & Escarole Soup - Martha Stewart Liv is one of thousands in the Recipes-to-go Bean Cookbook.
Food Tip |
If you enjoy this Lentil & Escarole Soup - Martha Stewart Liv Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Food Tip |
This is a recipe for Lentil & Escarole Soup - Martha Stewart Liv from the recipe cookbook of Recipes-to-go (Bean)
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Food Tip |
Food is an important part of a balanced diet. |
| Anonymous |
1. In a stockpot, melt butter over medium heat. Add onion, garlic, and
carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,
tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce
heat, and simmer until beans are tender, about 40 minutes.
2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd
sheet, turning occasionally until golden brown, about 7 minutes.
3. Add escarole to soup and cook for 5 minutes more. Adjust
seasonings and serve in 4 bowls topped with croutons and olive oil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
Serves: 4
Lentil & Escarole Soup - Martha Stewart Liv Recipe brought to you by Recipes To-Go